• Emma Stergoulis Design

Modern Cooks – Vintage Style

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I am loving the new range of Lantern Classic Cookbooks due to be released by Penguin later on this month…. perfect for those of you who love to cook modern food but have a vintage style!!

They are available from 22 August from Penguin with many of the Australian master chef favourites such as Maggie Beer, Kylie Kwong, Stephanie Alexander and George Calombaris..

Book Cover:  Lantern Cookery Classics: George Calombaris

Even if you don’t cook… they would look great in the kitchen shelf,…. who knows they could inspire you to become the next master chef yourself…..

Book Cover:  Lantern Cookery Classics: Kylie Kwong

Penguin even have a free sneak peak at a recipe for each of the titles on the website. Such as Kylie’s Marinated Pork Spare Ribs…

Marinated Pork Spare Ribs, page 54.

1 kg pork ribs 4 limes, cut in half

Marinade 300 g barley malt 1/4 cup (60 ml) tamari 1/4 cup (60 ml) brown rice vinegar 1/4 cup (60 ml) shaohsing wine or dry sherry 6 garlic cloves, crushed and roughly chopped 7 cm piece ginger, roughly chopped 1 tablespoon Sichuan peppercorns, dry-roasted 1 tablespoon chilli flakes 1 teaspoon salt flakes


  1. To make the marinade, whisk barley malt, tamari, vinegar and shaohsing or sherry together in a glass or ceramic bowl large enough to hold the ribs. Using a mortar and pestle, pound garlic, ginger, Sichuan peppercorns, chilli flakes and salt to a paste. Add paste to barley malt mixture and combine well. Add ribs and mix well. Cover and refrigerate for 3 hours or overnight.

  2. Preheat oven to 170°C. Place ribs in a roasting tin with marinade and roast for 30 minutes or until ribs are cooked through.

  3. Arrange on a serving platter with lime halves. Eat with fingers!


Book Cover:  Lantern Cookery Classics: Maggie Beer
Book Cover:  Lantern Cookery Classics: Matt Moran
Book Cover:  Lantern Cookery Classics: Stephanie Alexander
Book Cover:  Lantern Cookery Classics: Gary Mehigan

Enjoy….On with the colourful journey…


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